Again, I’ve had this for a while and have no idea where it came from. While I didn’t have the good fortune to eat any seasoned corn like this while in Oaxaca (though I made up for it by eating plenty of mole and guacamole…and I even tried fried grasshoppers), I love to keep this zesty concoction in a spare salt shaker each summer to sprinkle over my buttered corn at home. A loves it, too. To me (and I’d say I have about a medium spiciness tolerance), it’s not too hot—just enough to perk up the corn and contrast with its sweetness—but I’d start with just a light sprinkling on your corn until you’re sure you like it.
1 tablespoon salt
1 tablespoon ground cumin
2 teaspoons ground red pepper (cayenne)
3 teaspoons freshly ground black pepper
1 teaspoon dried oregano
Mix seasonings together in a small bowl. Prepare and cook corn, spread with butter, sprinkle on all sides with seasoning mixture, and enjoy. The extra seasoning mixture will keep nicely in a salt shaker, covered jar, or other container for at least a few months.
Serves: The recipe says this makes “enough to cover 8-12 ears of corn,” but I’d say I’ve had the same saltshaker full of seasoning for…oh gosh, over a year now (its flavor has probably faded a bit, but I still like it) and it’s still at least 1/3 full. Maybe the creators of this recipe liked to encrust their corn in the seasoning, but we just sprinkle it on as we would do with salt. So I’d say a batch of this will last two moderate seasoning users through a summer of active corn-eating.
Time: 5 minutes
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